Korean carrot salad with chicken liver and pickles

Korean carrot salad with chicken liver and pickles

Portions: 6 persons | Preparation time: 30 minutes

Fried mushrooms, onions and cucumbers add flavor and aroma to Korean carrot salad. It tastes crisp and can replace a meal.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )
Korean carrot salad with chicken liver and pickles
Korean carrot salad with chicken liver and pickles

Portions: 6 persons | Preparation: 30 minutes

Fried mushrooms, onions and cucumbers add flavor and aroma to Korean carrot salad. It tastes crisp and can replace a meal.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )

Season: Autumn, Winter | Region: Asia | Preparation: Cook | Menu: Salads | Cuisine: Korean recipes

Ingredients

  • 400 g chicken liver
  • salt, to taste
  • 1-2 onions
  • 150 g mushrooms
  • 1 tbsp oil
  • 2 pickles
  • 100-150 g Korean carrots
  • 2-3 tbsp mayonnaise, to taste

Instructions

  1. Boil the chicken livers in salted water for about 10 minutes.
  2. Chop the onions and mushrooms.
  3. Heat a pan with oil and sauté the onions with the mushrooms until golden brown.
  4. Season with salt.
  5. Mushrooms and Let the onions cool
  6. Cut the cooled liver into pieces.
  7. Dice or slice the pickles.
  8. Stir the mushrooms, onions and Korean carrots with the mayonnaise and serve with the carrot salad.

Utensils

  • pot
  • pan
  • mixing spatula
  • salad bowl
  • knife
  • cutting board
  • mixing spoon